If you’re looking to impress without spending hours in the kitchen, Cheesy Garlic Butter Mushroom Stuffed Chicken is about to become your new favorite recipe. Imagine tender chicken breasts bursting with a savory blend of golden mushrooms, gooey melted cheese, and fragrant herbs, all sealed inside and baked to perfection. This dish is rich, garlicky, and downright irresistible—perfect for cozy family dinners, date nights, or even a celebratory meal with friends.
Ingredients You’ll Need
Every ingredient in this Cheesy Garlic Butter Mushroom Stuffed Chicken plays a starring role, bringing depth, creaminess, and color to the final dish. Gather these kitchen staples and you’re halfway to an unforgettable dinner.
- Chicken Breasts: Go for boneless, skinless breasts for easy stuffing and juicy results every time.
- Olive Oil: Adds a subtle fruity richness and helps achieve that gorgeous golden sear.
- Unsalted Butter: Infuses the mushrooms with creamy, decadent flavor.
- Cremini or Button Mushrooms: Their earthy bite pairs beautifully with garlic and cheese.
- Garlic Cloves: Freshly minced for an aromatic punch that makes every bite sing.
- Fresh Thyme Leaves: Adds a gentle herbal note; dried thyme works in a pinch.
- Salt: Brings all the flavors together and seasons both the stuffing and chicken.
- Black Pepper: Lends a subtle heat and rounds out the savory profile.
- Shredded Mozzarella Cheese: Melts to a luscious, stretchy layer inside the chicken.
- Grated Parmesan Cheese: Adds a nutty, salty kick to the mushroom filling.
- Fresh Parsley: For a burst of color and freshness in every bite.
- Paprika: Sprinkled on the outside for a warm color and mild smoky flavor.
- Onion Powder: Enhances the savory depth without overpowering the dish.
- Garlic Powder: Doubles down on the garlicky goodness (because why not?).
- Toothpicks: Essential for keeping all that cheesy mushroom goodness tucked safely inside.
How to Make Cheesy Garlic Butter Mushroom Stuffed Chicken
Step 1: Prep the Mushroom Filling
Start by heating olive oil and butter in a skillet over medium heat. Toss in the sliced mushrooms and let them sizzle until they’re golden and their edges start to caramelize, about five minutes. Add your minced garlic, thyme, salt, and pepper, stirring for just a minute until fragrant. This is where your kitchen will start to smell amazing! Remove the skillet from heat and let the mixture cool for a few minutes before stirring in the mozzarella, Parmesan, and parsley—this cheese blend will melt into the mushrooms, creating a dreamy stuffing.
Step 2: Prepare the Chicken Breasts
Take each chicken breast and, using a sharp knife, carefully slice a pocket horizontally—just be sure not to cut all the way through. This little pocket is where all the magic happens, so take your time! Stuff each breast generously with the mushroom-cheese mixture, then secure the opening with toothpicks to keep everything snug while cooking.
Step 3: Season the Chicken
Now, give the outside of each stuffed chicken breast some love. Sprinkle them with paprika, onion powder, garlic powder, and a pinch more salt and pepper. This seasoning layer adds beautiful color and a final burst of flavor.
Step 4: Sear for Golden Perfection
Using the same skillet (no need to wash—hello, flavor!), add a bit more oil if needed and heat over medium-high. Sear the stuffed chicken breasts for 3 to 4 minutes per side, just until they’re golden brown and crisp on the outside. This step adds flavor and helps lock in the juices.
Step 5: Bake to Finish
Once seared, slide the skillet into a preheated oven at 375°F (190°C). Bake for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the toothpicks before serving, and get ready for the oohs and aahs!
How to Serve Cheesy Garlic Butter Mushroom Stuffed Chicken
Garnishes
A sprinkle of fresh parsley or a grating of Parmesan right before serving adds color and a final flourish that makes the dish pop. If you have extra thyme, a few leaves scattered over the top look elegant and smell heavenly.
Side Dishes
This dish is pure comfort with a side of creamy mashed potatoes, but it’s also wonderful with roasted vegetables or a crisp green salad. The rich, garlicky sauce pairs beautifully with anything that can soak up those savory juices.
Creative Ways to Present
Slice the stuffed chicken breasts on a diagonal and fan them out on a platter to showcase the cheesy mushroom filling. Or serve each breast whole with a side of colorful veggies for a dramatic, restaurant-worthy presentation. For extra decadence, drizzle a little pan sauce over the top.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Garlic Butter Mushroom Stuffed Chicken keeps beautifully in the fridge! Let the chicken cool completely, then store in an airtight container for up to three days. It’s just as delicious reheated for lunch or dinner the next day.
Freezing
If you want to prep ahead, assemble and stuff the chicken, then wrap each breast tightly in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the fridge before cooking as directed for fresh-tasting results every time.
Reheating
To reheat, place the chicken in a baking dish, cover loosely with foil, and warm in a 350°F (175°C) oven for 10-15 minutes until heated through. This method keeps the chicken juicy and the cheese melty. Avoid microwaving if possible, as it can dry out the filling.
FAQs
Can I use a different type Main Course
Absolutely! While cremini and button mushrooms are classic, feel free to try shiitake, portobello, or even a mix for a more robust flavor in your Cheesy Garlic Butter Mushroom Stuffed Chicken.
What if I don’t have fresh thyme?
Dried thyme works well—just use half the amount since dried herbs are more concentrated. You can also swap in Italian seasoning or fresh oregano for a slightly different flavor.
Can I make this recipe dairy-free?
Yes! Substitute your favorite dairy-free cheeses and use a plant-based butter alternative. The texture will be slightly different, but the stuffed chicken will still be delicious and satisfying.
How do I know when the chicken is cooked through?
The best way is to use a meat thermometer. Chicken is safe to eat at 165°F (74°C) in the thickest part. If you don’t have a thermometer, make sure the juices run clear and there’s no pink in the center.
Can I grill the stuffed chicken instead of baking?
Definitely! After searing, transfer the stuffed breasts to indirect heat on the grill, cover, and cook until the chicken reaches 165°F (74°C). Keep an eye on them so the cheese doesn’t escape!
Final Thoughts
If you’re craving something a little special that’s guaranteed to impress, give Cheesy Garlic Butter Mushroom Stuffed Chicken a try. Every bite is packed with flavor, comfort, and a cheesy surprise in the center. It’s one of those recipes that’ll have everyone asking for seconds—and for the recipe!
Print
Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Delicious and juicy chicken breasts stuffed with a savory blend of sautéed mushrooms, garlic, and melted cheeses, seasoned with fresh herbs and spices, then seared and baked to perfection. This Cheesy Garlic Butter Mushroom Stuffed Chicken is a hearty, gluten-free main course perfect for an easy weeknight dinner or special occasion meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- toothpicks to secure
Stuffing
- 8 ounces cremini or button mushrooms, sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Seasoning
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Sauté Mushrooms: In a skillet, heat olive oil and butter over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5 minutes. This develops deep flavor in the stuffing.
- Add Garlic and Herbs: Stir in minced garlic, thyme, salt, and black pepper and cook for an additional minute until fragrant. Then remove from heat and let the mixture cool slightly.
- Combine Cheese and Parsley: Stir the mozzarella, Parmesan, and chopped parsley into the mushroom mixture to create a rich, melty stuffing.
- Prepare Chicken Pockets: Using a sharp knife, cut a horizontal slit into each chicken breast to form a pocket without cutting all the way through.
- Stuff Chicken: Fill each pocket generously with the mushroom-cheese mixture and secure with toothpicks to keep stuffing inside during cooking.
- Season Chicken Exterior: Sprinkle the outside of each chicken breast with paprika, onion powder, garlic powder, salt, and pepper for added flavor and color.
- Sear Chicken: Heat a little oil in the same skillet over medium-high heat. Sear each stuffed chicken breast for 3-4 minutes per side, until golden brown to lock in juices.
- Bake: Transfer the skillet to the preheated oven and bake for 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it’s fully cooked and juicy.
- Serve: Remove toothpicks before serving and enjoy your cheesy garlic butter mushroom stuffed chicken with sides like mashed potatoes or roasted vegetables.
Notes
- Serve with mashed potatoes, roasted vegetables, or a light salad to complement the rich flavors.
- You can prepare the stuffing mixture ahead of time and refrigerate it until ready to use for convenient meal prep.
- For extra richness, add a splash of white wine to the mushrooms while sautéing to deepen the flavor.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 410
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 135 mg
